Second time at Korio, BUT still super amazed with the Alien vs Predator effects-like cheese pull 🤤 of the Grilled Cheese ($13). It. tasted. so. good. too. Not usually a fan of spam/luncheon meat, BUT I actually rated Bobby Smalls ($14) 2nd out of the bunch as the sammie had a good combi of well-charred spam, creamy sauce, arugula, eggs, cheese, and another cheese. The Breakfast Sammy ($14) looks super sick too, BUT I had to rate it my least fav just cos I have a hate-hate r/s with dill. They call the ‘gram-worthy egg mayo filling a ‘sauce gribiche’, well this is the thicckest, most generous slather of sauce then. Celebrated @clairectn’s belated and @whatsrongg’s advanced bday toooo. Big thanks to @ngchristinee who first tipped me off about Korio when she saw it open eons ago!!! — Full review at eatbook.sg/korio-telok-ayer-review or click the link in profile :)

As Chef-owner @topdoghatch is back in Japan for a while to attend to some matters , @eatmefabulous and I had Chef @yujisato77 serve us. But even then, I spotted signs of Chef Hatch’s irrepressible creativity and whimsy all around his restaurant - from the little Lego figurine looking down from the “lunar landscape” in the ceiling to the curious note hidden in the chopsticks wrapper, and the artistic touches everywhere I turned (there’s plenty to see - just keep your eyes open 😄). We had the $350++ Omakase and it was a most marvelous feast (thanks for the treat, Jason). For those who yearn for a gentler shari (marinated sushi rice), @hashida.sg is where you should visit - I feel there’s almost the subtlest of sweetness in theirs. But first, we had our appetites opened by a multi-dimensional chilled dish of eggplant, pumpkin noodles, ginger flower, oba leaf with sesame dressing and more. The second course was a steaming hot Chawamushi filled with a truckload of ingredients: fish, Japanese parsley, gingko nut and burdock fishcake, and lavished in a sauce of mushroom and fish stock. Our sashimi comprised of thickly sliced Chutoro and Hirame. As you can see in my video, I left the scattering of the shiso flowers to expert hands. Next, a platter of exciting bites that comprised of Japanese sweet corn tofu tempura and crispy sweet fish served with green soybean purée, a sweet fish sauce, green chilli, smartweed plus an addictive kombu powder. We then moved on to Sushi. With controlled and comfortably paced movements, Chef Sato formed each of the following for us: 1. Ishidai (Striped Beak Perch) - I really enjoyed this clean-tasting fish that is indigenous to Japanese waters (thanks Google). 2. Shima-aji (Yellowjack) - Such a fat and tender slab of exquisiteness. 3. Aji (Horse Mackerel) - Some people find this fish a bit strong tasting but it’s been one of my all-time favourites since I discovered sushi at Nogawa, Singapore’s OG sushi-ya eons ago. So I was extremely happy to savour that huge piece. 4. Ishigaki Gai - It was a hoot to see the seasonal clam be snapped into attention by Chef Sato but… ⬇️Continued in Comments⬇️

I can finally post this photo that I took when I went to Korea with Min eons ago now that I’m starting a different feed 🍅🍑🍊🍋 Expect loads of throwback photos that I’ve had saved in my drafts for the longest time 😛